Lv4
692 积分 2023-08-12 加入
Microbial succession and changes of nutritional components, volatile compounds of Chouguiyu, traditional Chinese fermented fish
3个月前
已完结
Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage
3个月前
已完结
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
3个月前
已完结
Fabrication and characterization of laurel (laurus nobilis) essential oil nanoemulsion stabilized by sodium caseinate/modified α-cyclodextrin
3个月前
已完结
Identification of Lactose-Derived α-Dicarbonyl Compounds in Dairy Products and Elucidation of Their Formation Mechanism
4个月前
已完结
Kinetic study on the Maillard reaction. Consideration of sugar reactivity
4个月前
已完结
Studies on Radical Intermediates in the Early Stage of the Nonenzymatic Browning Reaction of Carbohydrates and Amino Acids
4个月前
已完结
Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties
4个月前
已完结
Molecular Views on Mechanisms of Brønsted Acid-Catalyzed Reactions in Zeolites
4个月前
已完结
Confined Cascade Metabolic Reprogramming Nanoreactor for Targeted Alcohol Detoxification and Alcoholic Liver Injury Management
5个月前
已完结
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